Easy Pastillage

Easy to make and use Pastillage. This recipe is great for building 3d edible objects and architecture.INGREDIENTS
1 package of plain gelatin
1/2 cup water
1 teaspoon cream of tartar
5 cups powdered sugar (sifted)
1 cup cornstarch

DIRECTIONS
Sift the powdered sugar and cornstarch together. In a small saucepan, place water and cream of tartar in, then sprinkle the plain gelatin over the top.

Stir over low heat until dissolved. There may be an amount of cream of tartar that doesn’t dissolve, just be sure no amount of gelatin is left undissolved.

Remove from heat and add to bowl of stand up mixer, like a Kitchen-Aid.

Put on a paddle attachment and with low speed, add in the dry ingredients mixing spoonful by mixing spoonful (couple of tablespoons at a time or so) at a time. When all is incorporated, switch to medium speed until mixture is lightened and very white, about 3 minutes.

Remove from bowl, wrap in plastic wrap and let sit for half an hour before rolling out.Can be frozen; place in refrigerator overnight to thaw.

I am just starting out in cake making and I'm learning everything from books basically... What's the difference between Pastillage and Fondant. For example, when would I want to use one over the other?

1 pack of gelatin is 1/4 cup or it is equal to 4 leaf (sheets) of gelatin (which would need to be bloomed in cold water before dissolving in the water and cream of tartar ), i would use a hand mixer as it does the same job, and for colouring paste use a cocktail stick, dab the colour onto the paste and fold in, keep adding drops of food colouring/gel to get the colour you want =) hope this helps x

Easy to make and use Pastillage. This recipe is great for building 3d edible objects and architecture.INGREDIENTS
1 package of plain gelatin
1/2 cup water
1 teaspoon cream of tartar
5 cups powdered sugar (sifted)
1 cup cornstarch

DIRECTIONS
Sift the powdered sugar and cornstarch together. In a small saucepan, place water and cream of tartar in, then sprinkle the plain gelatin over the top.

Stir over low heat until dissolved. There may be an amount of cream of tartar that doesn’t dissolve, just be sure no amount of gelatin is left undissolved.

Remove from heat and add to bowl of stand up mixer, like a Kitchen-Aid.

Put on a paddle attachment and with low speed, add in the dry ingredients mixing spoonful by mixing spoonful (couple of tablespoons at a time or so) at a time. When all is incorporated, switch to medium speed until mixture is lightened and very white, about 3 minutes.

Remove from bowl, wrap in plastic wrap and let sit for half an hour before rolling out.Can be frozen; place in refrigerator overnight to thaw.